Tomato Orecchiette Soup with Ground Beef and Chickpeas

Sharing with you today a very easy, back-pocket style meal that my family and I lean on quite a lot when it feels like we need to go grocery shopping and are short on time. The great thing about back-pocket meals is their adaptability. You can make this vegetarian and leave out the meat, or swap it to ground chicken or even pork. Chickpeas can become white beans. Orecchiette pasta can become any short pasta. I often use water instead of broth for this recipe as I like the true simple flavors of the onion, garlic, oregano, chili flakes, but that being said, you can absolutely use chicken or vegetable broth.

I normally serve this with a sprinkling of parmesan, but you could also dollop fresh ricotta over top to make the soup extra creamy. Basically it is like a lasagna soup, nothing wrong with that!

Tomato Orecchiette Soup with Ground Beef and Chickpeas
Serves 4-6

INGREDIENTS 
1 tablespoon extra-virgin olive oil
1 onion, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound ground beef
2 cloves garlic, minced
1 tablespoon dried oregano
Pinch of red chili flakes, plus more for serving 
2 tablespoons tomato paste
1 32 ounce can whole peeled tomatoes
1 Parmesan cheese rind
8 ounces dried Orecchiette 
15.5 ounce can chickpeas, drained and rinsed 
1 cup grated parmesan cheese, plus more for serving 
Chopped parsley for garnish 

STEPS
In a large dutch oven or heavy-bottomed pot over medium, heat 1 tablespoon olive oil and add the onion. Stirring occasionally until softened, about 5 minutes. Add the ground beef, garlic, pinch of red chili flakes and oregano and cook, stirring and breaking up the meat with a wooden spoon until the sausage is browned, about 5-7 minutes. Add the tomato paste, and continue to cook for another 2 minutes. Increase the heat to medium-high, add 4 cups of water (or broth), parmesan rind and the canned tomatoes with juices to the pot, simmer for 10 minutes until slightly reduced. 

Stir in the pasta and cook for 8 minutes, during the last 2 minutes of cooking, add the drained chickpeas and grated parmesan. 

Plate in bowls, sprinkled with parsley, another pinch of pepper flakes and additional grated parmesan cheese.